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Scott Ames

English trained Chef, Scott Ames, comes from a background of family run hotels. Scott has worked as a Chef for more than seventeen years and is fully qualified, specializing in pastry, bakery and butchery.

He has worked as a Pastry and Sous Chef for Chef, Alex Aitkin at Le Poussin Restaurants, being One Michelin Star in Hampshire, England, amongst others.   He has also travelled to Australia to work alongside some of the finest chefs down under.

Scott has worked in Barbados since 2000 in varying hotels, restaurants and managerial positions including Head Chef at Olive’s Restaurant, Villa Nova Country Hotel and Assistant Head Chef at La Terra Restaurant. He co – owned Sugar Hill Bistro located on the west coast, serving all homemade Mediterranean food and especially known for a variety of Scott’s homemade breads.

In 2006, he won the J. Moreaux Chef of the Caribbean for wine and food pairing out of 100 participants.

Currently available for small dinner parties, large events and cocktail parties with a growing team of approximately 30staff.

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